To make flaky and tender pie crust, follow the basic rules of great pastry: always use chilled butter and ice-cold water, use a light hand when working with the dough, and let the dough chill before rolling it out.
With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible.
Mix water and other liquid ingredients into the flour mixture with a fork until evenly moist.
Knead the dough in the bowl a few times—the mixture will still be a little crumbly.
Turn the dough onto a lightly floured surface and knead a few more times, until it just holds together.
Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for 1 hour.
Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll each portion between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper.
Add pie filling and top with the second circle of crust. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge.
Flute the edge with your fingers.